Preheat the oven to 350 degrees F.

Spread the flour evenly on a sheet pan and bake for five minutes. Allow to cool.

Melt chocolate coating wafers in microwave for 2 minutes at 50% power. Stir after 1 minute, and additional 30 seconds, and give final stir after last 30 seconds.

Dip sugar cones in melted chocolate and place upright in stand or holder made from egg carton that has holes punched in it. Chill cones in fridge to set chocolate.

Complete cookie dough by beating sugars and butter together until light and fluffy. Add milk and vanilla and mix again.

Add salt to cooled flour and then mix these dry ingredients into your wet mixture.

Hand stir in the chocolate chips.

Place dough in cling wrap and shape into a rectangle that is of uniform thickness (about 4 inches x 5 inches in size). Chill dough in fridge for 30 minutes.

Unwrap dough and slice into 12 equal size blocks. Take each block and roll it by hand. Then press dough in top of cone to resemble the shape of ice cream scoop on top of the cone.

Store the cones in air-tight container in the fridge until ready to serve.